Ingredients

• 1 tsp pink Salt
• 1 Lemon, juiced and zested
• 1 Tbsp Fresh Parsley (chopped)
• 1 tsp Fresh Dill (chopped)
• 1 Clove Garlic (minced)
• Dash of White Pepper
• 4-4.5 oz Wild Salmon Fillets
• Phase 4 & Beyond add 2 tbsp kerrigold butter to the marinade

Instructions

1. Preheat oven to 400F.
2. Place all ingredients except for salmon in a small bowl and mix
3. Stir until combined.
4. Place the salmon fillets on a baking sheet lined with parchment paper.
5. Using a pastry brush, coat the salmon with the lemon mixture, evenly spreading it over the tops of each fillet.
6. Bake, uncovered, on the top or second to top rack for 10-12 minutes, or until salmon is cooked through and flakes easily with a fork. (145 degrees F)